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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 31 Gingerbread May (glazed custard) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 31 Gingerbread May (glazed custard)

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 412 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Glaze syrup78.0 127.04 99.09 52.34 40.83 
Total13.7 86.3 1018.82 879.40 419.75 362.31 
Losses 0.5%4.40 1.81 
Output12.5 87.5 1000.00 875.00 360.50 
Losses before baking/boiling, shrinkage 0.25%86.3 2.55 2.20 1.05 0.91 
Baking/boiling 1.35%13.76 5.67 
Losses after baking/boiling, shrinkage 0.25%87.5 2.51 2.20 1.04 0.91 
List of recipes
Gingerbread
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 367.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85178.44 178.17 65.56 65.46 
3Starch syrup78.0 118.11 92.13 43.40 33.85 
4Mayonnaise80.0 85.17 68.14 31.29 25.03 
5Jam66.0 56.79 37.48 20.87 13.77 
6Sign up
7Ammonium salt (E503(i))—  7.66 —   2.81 —   
8Essence—  3.79 —   1.39 —   
9Baking soda (E500(ii))50.0 1.10 0.55 0.40 0.20 
Total16.9 83.1 1076.70 894.38 395.59 328.61 
Losses 2.2%19.38 7.12 
Output12.5 87.5 1000.00 875.00 367.41 321.49 
Losses before baking/boiling, shrinkage 1.08353%83.1 11.67 9.69 4.29 3.56 
Baking/boiling 5.07%53.96 19.82 
Losses after baking/boiling, shrinkage 1.08353%87.5 11.08 9.69 4.07 3.56 
Glaze syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  315.13 —   16.49 —   
Total28.5 71.5 1108.20 791.88 58.00 41.45 
Losses 1.5%11.88 0.62 
Output22.0 78.0 1000.00 780.00 52.34 40.83 
Losses before baking/boiling, shrinkage 0.75014%71.5 8.31 5.94 0.44 0.31 
Baking/boiling 8.39%92.27 4.83 
Losses after baking/boiling, shrinkage 0.75014%78.0 7.62 5.94 0.40 0.31 
Consolidated recipe, k=1.000186
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 412 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 219.19 187.41 219.23 187.44 
2Granulated sugar99.85107.07 106.91 107.09 106.93 
3Starch syrup78.0 43.40 33.85 43.40 33.85 
4Mayonnaise80.0 31.29 25.03 31.30 25.04 
5Jam66.0 20.87 13.77 20.87 13.77 
6Sign up—  16.49 —   16.50 —   
7Melange27.0 10.68 2.88 10.68 2.88 
8Ammonium salt (E503(i))—  2.81 —   2.81 —   
9Essence—  1.39 —   1.39 —   
10Baking soda (E500(ii))50.0 0.40 0.20 0.40 0.20 
Total453.60 370.05 453.68 370.12 
Total phase loss 2.6%9.55 
Other losses 0.02%0.069
General losses 2.6%9.62 
Output87.5 412.00 360.50 412.00 360.50 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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